GRANDMOTHER QUINCE PASTE

La Quince Paste is a confectionery made by cooking quinces with an approximately equal weight of sugar. When cooking, the quince jelly corresponds to the liquid part.
The quince paste can be covered with sugar, in particular to harden it and prevent it sticking to the fingers.
Originally a fruit preservation process, even though there are many other fruit pastes (apricot, apple, pear, raspberry, etc.), quince paste is one of the most widespread.

It is one of the 13 Provençal Christmas desserts.

Level of difficulty: easy
Preparation time : 10 min
Rest time : 48 hours
Cooking time : 1 40 h min
Total time : 1 h 50 min + 48 h (rest)
Ingredients: about 1 kg
1 kg of quinces
1 kg of granulated sugar

Preparation:

  • Clean, rinse, peel and seed the quinces.
  • Store the peels and seeds in a muslin-type cloth.
  • Cut the quinces into large pieces and put in a large saucepan filled with water.
  • Cook for about 40 min.
  • Drain the quinces in a colander and keep the cooking water.
  • Crush the quince in a potato masher.
  • Add the same weight of sugar to the mash in a large saucepan.
  • Put on low heat and stir constantly until the mixture thickens and takes on a thick texture.
  • Once a clean line drawn with a spoon closes slowly, remove from the heat and pour onto a baking sheet lined with greaseproof paper.
  • Spread about 1,5 cm.
  • Let the fruit jellies dry for about 48 hours.
  • Cut into pieces and soak with powdered sugar.
  • Store in an airtight tin box away from moisture.
  • To taste!

Quote about cooking:

"We must leave the people in charge of the kitchen in peace."

Pierre Benoit